Sticky Honey-Garlic Drumsticks + Basmati Rice
Main Courses$10 Chicken Series · Meal 1
55 minutes
2–3
Ingredients
For the Chicken
- 4–5 chicken drumsticks
- 1 tablespoon cooking oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
For the Sticky Honey-Garlic Sauce
- ⅓ cup honey
- ¼ cup soy sauce
- 2 cloves garlic, finely minced
- 1 tablespoon butter
- 1 teaspoon Worcestershire sauce
- ½ teaspoon red pepper flakes, optional
- 1 teaspoon cornstarch
- 2 tablespoons water
For the Basmati Rice
- 1 cup basmati rice
- 1½ cups water
- Pinch of salt
For Garnish
- 2 green onions, thinly sliced
Instructions
- Preheat the Oven Preheat your oven to 425°F. Line a sheet pan with foil or parchment paper for easier cleanup. Because I'm trying to cook dinner, not spend the rest of my night fighting a sheet pan at the sink.
- Season the Drumsticks Pat the chicken drumsticks thoroughly dry with paper towels. Removing that excess moisture helps the chicken brown better in the oven. Place the drumsticks in a large bowl and add cooking oil, garlic powder, onion powder, paprika, kosher salt, and black pepper. Toss everything together until drumsticks are evenly coated on all sides.
- Bake the Chicken Arrange the drumsticks on your prepared sheet pan, leaving a little space between each piece. Bake at 425°F for 35–45 minutes, flipping the drumsticks about halfway through.
- Prepare the Basmati Rice While the chicken is doing its thing, rinse the basmati rice under cool water several times until the water runs mostly clear. Add the rinsed rice, 1½ cups water, and a pinch of salt to a saucepan. Bring it to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and cook for 12–15 minutes. Turn off the heat and let the rice sit, still covered, for another 10 minutes. Then remove the lid and gently fluff the rice with a fork.
- Make the Sticky Honey-Garlic Sauce In a small saucepan over medium-low heat, add honey, soy sauce, minced garlic, butter, Worcestershire sauce, and red pepper flakes if using. Bring to a gentle simmer. In a separate small bowl, whisk together cornstarch and 2 tablespoons water until smooth. Slowly whisk the slurry into the sauce and cook for another 1–2 minutes, stirring frequently, until thick and glossy.
- Glaze the Drumsticks During the final 5–7 minutes of cooking, pull the chicken from the oven. Brush those drumsticks generously with the honey-garlic sauce. Return to the oven and let that glaze get sticky and caramelized.
- Hit Them With the Final Glaze Once the chicken comes out, brush the drumsticks with another light coating of honey-garlic sauce while they're still hot. Let rest for about 5 minutes before serving.
- Plate It Up Spoon a generous portion of fluffy basmati rice onto each plate. Arrange 2–3 sticky honey-garlic drumsticks alongside or slightly overlapping the rice. Spoon a little remaining glaze over the top and finish with sliced green onions.
Chef Ken's Notes & Storage
Chef Ken's Tips
• Glaze late: Honey burns easily. Add the sauce during the last few minutes so you get that beautiful sticky caramelization instead of turning your drumsticks into charcoal.
• Want even more caramelization? After glazing, broil the chicken for 30–60 seconds, but stay right there and watch it.
• Leave the rice alone: That 10-minute rest after cooking matters. It lets the moisture redistribute and gives you fluffier, more distinct grains.
• Save some sauce: Don't dump all your glaze onto the chicken before it goes back into the oven. Save a little for that final brush.
Budget food does not have to look or taste like budget food. That's the whole point.
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$10 Chicken Series
